An easy homemade recipe! I picked the vegetables from my garden by the fence. For the dipping sauce, I used seafood sauce and added a bit of wasabi. For the wrappers, I used freshly made roti saimai wrappers. That's all you need for a simple and delicious meal.

Seafood dipping sauce (it tastes best when it's extra spicy).

This recipe adapts the sauce to resemble red pork sauce but without added coloring. Usually, when you buy this dish, the sauce is very sweet, but this version is just right. You can use wide rice noodles or Vietnamese rice paper wrappers as alternatives for the spring roll wrappers.

You can call these salad rolls, fresh spring rolls, Vietnamese spring rolls, or whatever you like! I just want to share my special Vietnamese dipping sauce recipe, a family secret from my mother. It goes perfectly with fresh vegetables. This version doesn’t use lime or vinegar, making it great for older adults who may have joint pain from those ingredients. My mother-in-law has gout, so I adapted the recipe so she can enjoy it too.

The fresh spring rolls I had at a food stall in Vietnam were so tasty that I toyed around with various flavors to come up with the right recipe The sauce is truly delicious.Use your choice of fillings. You don't have to have all of the ingredients. I also recommend filling them with avocado or kimchi. You could also substitute leftover somen noodles for the cellophane noodles. Wrapping the fillings first in the green salad leaves prevents the wrappers from breaking apart while wrapping, and also while eating. Recipe by Tomonchicchi

I often make fresh spring rolls instead of salad. When I listened to all the requests of my family, this version was the result. The rice paper is simply moistened in water and used to wrap up the fillings, so it's easy. If you aren't going to slice the rolls, tuck the ends in as you roll them and they're less likely to fall apart.There are many ways of rehydrating rice paper, but I just wet it quickly in water. If it's over-soaked it becomes really hard to handle. Any tough bits will quickly soften, so until you get used to wrapping these spring rolls, it may be easier to handle the rice paper while it's still stiff. If you are only wrapping a few rolls, you can just run them under the tap! Recipe by Heartful Kitchen Rei

I never really liked spring rolls before, but I happened to watch a video on how to make the dipping sauce and decided to try it out when I had some free time. I was surprised that it turned out perfectly on my first try—the taste was amazing and now I'm hooked!

Ending the last day of 2019 with a simple plate of fresh spring rolls for the afternoon. I hope the new year brings lots of joy and more delicious dishes to cook. Wishing everyone a happy and healthy new year filled with tasty, affordable meals. Enjoy!

This dish is so delicious that you'll only stop eating when you're full, never because you're tired of it, haha 😋

Something to throw together for a quicky, easy, but still healthy, snack! You can use any veggies (like corn or bell peppers), add different greens (aragula, mint, coriander and dill), or use different meat/s (chicken, pork, shrimp or even tofu)! Mix and match what you want! You can even make it with rice!

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei